Fruit Beer Secondary Fermentation

I just made my first Fruit beer.

Basic Pale ale recipe, brewed with williamette hops, and WLP001 yeast

attenuated well durring primary at 65F for around 2 weeks.

transfered to secondary, racked on top of reconstituted Apricots.

I transfered the carboy to my basement (59f), and I have not gotten any secondary fermentation out of the fruit.

tasted it last night ( 1 week into secondary) and it has a sweetness that I want gone.

I don't want to mess with ferm temperature too much, however I want to dry this out.

should I

1. bring the carboy back up into higher heat and hope that the ferm kicks back up

or

2. pitch a vial or clean fermenting lager yeast to the secondary to finish it off.

thoughts?

thanks

Don

 

Opt. 1

 

Try to bring the temp up and "rouse the yeast by swirling. If that doesn't work then pitch some fresh yeast and keep the fermenter in their optimum temp range.